Monday, July 28, 2008

Homemade Marshmallows...now where's my 85% cacao Lindt chocolate bar?

Throughout all of my time exploring the endless facets of all things food and cooking, one thing has always managed to foil me at every attempt...sugar. More specifically, making candy requiring the boiling of sugar. Time and again, I have failed in my attempts to craft candy and confections alike; but not so on this day...

On this day I set out to conquer the sugar hurdle and attempt a recipe from this month's Bon Appétit, homemade marshmallows.

The recipe is pretty simple, consisting mostly of sugar, gelatin, vanilla, and water, along with a few other things, so the ingredients didn't cause me any consternation. What has always beaten me is the boiling of the sugar. This step, above all others, had me on my toes. One way or another, I always end up with a syrupy, crystalline mess in my pot, rather than a smooth, pourable, syrup. Today, however, I was careful, took my time, and double and triple check my temps. The temperature of the sugar was another issue for me. The recipe calls for you to boil the sugar until it reaches a final temperature of 240° F, which is fine if you're at sea level. Me, however, I live in northern Utah at an altitude of about 4500 feet. Living this high up, water boils not at 212°, but at 203°. This fact has been my undoing on many a baking or candy making endeavor, so I had to make an adjustment. After consulting a variety of sources, I settled on reducing the target temperature by 2° for ever 1000 feet about sea level. Thus I set my probe thermometer to start screaming at 231°. The results speak for themselves. ^_^

They taste just like marshmallows, so I think I can call them a success.

The great thing about the recipe, is that you can probably change out the vanilla for just about any flavor your heart desires, and the imagination can dream. Amaretto marshmallows, anyone? How about lemon, or chocolate, or coffee, or rum? The possibilities are quite intriguing. ^_^

And if you were about to ask, yes, they are wonderful when roasted atop the stove.

With mixer running at low speed, slowly pour hot syrup into gelatin mixture in thin stream down side of bowl (avoid pouring syrup onto whisk, as it may splash). Gradually increase speed to high and beat until mixture is very thick and stiff, about 15 minutes. Add vanilla and beat to blend, about 30 seconds longer.

7 comments:

Tom, that is something that I always wanted to try, ever since reading about Martha Stewart making her own. If it gave you trouble, I am thinking I would REALLY have trouble. Hats off to you, yours look perfect, and ohhhhhh those flavor ideas really make you think about all the possibilities!Patti(T) BakeSpace

So this is where those yummy mallows came from, now I get it! Nice toasty one. Here is the response to your question on MY blog."Tom, yes the egg white makes them much lighter. If your guests fear raw eggs you can use pasteurized egg whites."

Tom, I found your blog via "Snooth" and think your writing style is super. My kids saw this article in Bon Appetit and have been on my case to try and make marshmallows for the family. Your post has motivated me to try....Let me know if you would care to trade links... www.WineGent.com Cheers! Gerry aka WineGent